This is a low calorie high flavor dish that will become a favorite. If you don’t have fresh figs then use dried figs, apricot or prunes.
With the fat dramatically reduced, you will want to serve this often
3 chicken breast halves, on the bone, skin removed
1/4 cup finely minced garlic
1/4 cup low-fat chicken broth
1 tbsp dried oregano
1/4 tsp freshly ground black pepper
2 tbsp red wine vinegar
2 tbsp pitted Kalamata olives, 6 to 8 olives
2 tbsp capers with a little juice
3 bay leaves
3 tbsp light brown sugar
1/2 cup dry white wine
3/4 cu fresh figs, cut into halves or 1/2 cup dried figs, apricots or prunes
In a large bowl, combine the chicken, garlic, broth, oregano, pepper, vinegar, olives, capers with juice and bay leaves.
(If using dried fruit, add them now)
Cover, refrigerate and marinate overnight or for at least 8 hours
Preheat the oven to 350 F
Arrange the chicken in a shallow baking dish and cover with the marinade. Sprinkle with brown sugar and pour the wine around the chicken pieces.
Bake for about 1 hour, basting every 10 minutes, or until the chicken is cooked through.
After 15 minutes of cooking add the fresh figs.
Remove and discard the bay leaves.
Garnish each serving with sauce, olives and figs and serve immediately.
Only 300 Calories per serving too